For the Chocolate Sauce:
- About 50g (2 oz) of chocolate
- 25g (2 tbsp) of sugar
- ½ cup (120 ml) of milk
- 4g (1 tsp) of cornstarch
- 2 tbsp (10 ml) of water

For the Churros:
- a little less than 1 cup (220 ml) of water
- 3 tbsp (70g) of sugar
- ½ tsp (3g) of salt
- 55g (2 oz) of butter
- 1 cup + 2 tbsp (160g) of flour
- 2 eggs

Tips:
- It’s best to use a pot with a thick bottom for cooking.

- For even tastier churros, let the dough rest in the fridge overnight. But if you're in a rush, they’ll still be delicious if you make them right away.

- Gradually add the eggs to the dough—don’t throw them all in at once!

- Use a French star tip with a diameter of up to 10 mm (0.4 inches) for piping.

- Make sure the oil in your pan is hot before adding the churros.

Enjoy making and eating them!


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